Summer Squash Gratin

I just love summer time vegetables that I pick up fresh from our local farmer's market!  I've made many squash casseroles, but this may be my new favorite!

  This is so yummy… it’s my take on a recipe from Southern Living

   Serves 8-10 (can easily be halved)

• 4 pounds yellow squash, washed & sliced
• 1 large sweet onion, chopped
• 1 cup  freshly shredded  cheese (I used Mexican blend)
• 1 cup light mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1 cup bread crumbs (I used Italian Panko)
• 1 cup  freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted
• ¾  cup crushed French fried onions

Preparation

1. 1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
2. Combine squash mixture, shredded cheddar cheese, next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
3. 3. Stir together melted butter and French fried onions. Sprinkle over squash mixture.
4. 4. Bake at 350° for 35 to 40 minutes or until set.